How to Prepare Perfect chocolate eclairs

chocolate eclairs. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.

I know that making Chocolate Eclairs can be intimidating, but if you follow the directions carefully, you will master this recipe! With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. Chocolate Eclairs Recipe photo by Taste of Home. You can cook chocolate eclairs using 18 ingredients and 3 steps. Here is how you achieve that.

Ingredients of chocolate eclairs

1. Prepare of choux paste.
2. It's 65 grams of butter.
3. You need 65 grams of refined flour.
4. You need 100 ml of water.
5. You need 2 small of eggs.
6. It's 1 tsp of vanillq essence.
7. Prepare of filling.
8. It's 150 grams of chocolate pastry cream.
9. It's of topping.
10. You need 80 grams of chocolate ganache.
11. Prepare of pastry cream.
12. It's 500 ml of milk.
13. Prepare 120 grams of sugar.
14. It's 2 small of egg yolks.
15. Prepare 2 small of whole eggs.
16. Prepare 40 grams of cornflour.
17. You need 30 grams of butter.
18. Prepare 2 tsp of vanilla essence.

This chocolate eclairs recipe from Woman's Weekly is a classic. They're easy to make at home, filled with cream and topped with dark chocolate - delicious! Wow your dinner party guests with gorgeous. Prepare the two flavors separately and make the bottom layer chocolate pudding.

chocolate eclairs step by step

1. choux paste: boil butter and water and mix. Add flour and whisk over the flame.Add eggs away from the flame.Add essence. Use a piping bag to pipe out to a baking tray to desired shapes. BAke it at 230degree Celsius.
2. pastry cream: IN a heavy saucepan dissolve sugar with milk. beat egg yolk and whole eggs in a bowl. sift starch and sugar into eggs and beat it. temper the egg mixture by slowly beating in hot milk. return the mixture to boil and remove from heat when its thickens. stir in butter and vanilla and blend it. pour in clean pan and cover in plastic foil. cool.and chill asap. use to fill choux. cut the bake choux pastry and fill choux in it with the helo of piping bag.
3. chocolate ganache: chop chocolate bring cream to boil add chocolate,remove from heat and let stand fr few minutes warm on low heat. apply ot by pouring over item to be glazed.

If éclairs seem old-fashioned and out of style, perhaps it's because good ones are so hard to find. The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream. Classic French pastry Homemade Chocolate eclairs with my slight variation for the filling. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY.